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Soy-based sweet-savory braised chicken
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chashu chicken (120 g) has 258 calories. That works out to 215 calories per 100 g. It contains 5.8 g of carbs, 29.4 g of protein, 12.7 g of fat and 0.1 g of fiber. Its 11.3 mg of B3 covers 71% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
258
KCAL / 120G
Carbs
5.8g
· 2% DV
Protein
29.4g
· 59% DV
Fat
12.7g
· 16% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 46% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 258 kcal | |
| Total fat | 12.7 g | 16% |
| Saturated fat | 3.24 g | 16% |
| Trans fat | 0.04 g | |
| Sodium | 744 mg | 32% |
| Total carbohydrate | 5.8 g | 2% |
| Fiber | 0.1 g | 0% |
| Protein | 29.4 g | 59% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 258 kcal |
| 1 slice (thin) | 25 g | 54 kcal |
| 1 slice (thick) | 40 g | 86 kcal |
| 1 piece (small) | 70 g | 151 kcal |
| 100 g | 100 g | 215 kcal |
| 1 piece (medium) | 120 g | 258 kcal |
| 1 cup (diced) | 140 g | 301 kcal |
| 1 piece (large) | 180 g | 387 kcal |
| 1 serving (large) | 200 g | 430 kcal |
Calculated from 215 calories per 100 g.
Chashu chicken is chicken braised in a sweet-savory, soy-based sauce and served in the style of Japanese chashu. It is commonly used as a ramen topping; traditional chashu is usually made with pork, so chicken is an alternative version.
Cook chashu chicken gently in its braising liquid rather than boiling it rapidly. Boneless chicken thighs tend to stay more succulent than breast meat, and letting the cooked chicken rest in the sauce helps it retain moisture before slicing.
Yes, you can make chashu chicken with breast, but it is leaner and can dry out more easily than thigh. Keep the cooking gentle, avoid overcooking, and leave the meat in the sauce until you are ready to slice it.
No, chashu chicken and teriyaki chicken are different preparations. Chashu is slowly braised and often served as a ramen topping, while teriyaki chicken is typically grilled or pan-cooked and coated with a glossy glaze.
No, chashu chicken does not have to be rolled. Some cooks roll and tie boneless thighs for a compact, round slice, but you can braise them flat and serve the pieces as they are.
Slice chashu chicken thinly enough to sit neatly on a bowl of ramen, but not so thin that it falls apart. Let the meat rest before cutting and use a sharp knife for cleaner slices.
Yes, chashu chicken can replace pork chashu in ramen. Its flavor is usually lighter, so serve it with the same rich broth and toppings, or spoon a little of its braising sauce over the chicken for a fuller savory-sweet taste.
Yes, chashu chicken works well as a make-ahead ramen topping. Chill it in its braising sauce so it stays moist, then slice and reheat it gently when you assemble the bowls.
Use leftover chashu chicken in rice bowls, sandwiches, fried rice, or noodle salads. Add it near the end of cooking so it warms through without becoming tough, and use a little of the sauce to season the dish.
Yes, chashu chicken can be braised in a slow cooker with its sauce. Use boneless chicken and cook until tender rather than relying on a fixed time, since appliance settings and the size of the pieces vary.
Vitamins
B3
11.28mg · 71% DV
B6
0.58mg · 34% DV
B5
1.38mg · 28% DV
Biotin
7.2µg · 24% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
246mg · 35% DV
Sodium
744mg · 32% DV
Zinc
1.8mg · 16% DV
Potassium ⭐
342mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 258 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chashu chicken is a Japanese-style braise inspired by chashu, the rich, usually pork-based topping associated with ramen. Chicken is cooked slowly in a sweet-savoury, soy-based seasoning; the cut and exact preparation can vary.
It is tender and juicy, with a savoury depth and a hint of sweetness. Thin slices are commonly laid over ramen or other noodle soups in Japan, and it also works in rice bowls or alongside vegetables. For English-speaking home cooks, it makes an easy centrepiece for a noodle or grain bowl. It provides 24.5 g of protein per 100 g; use the sauce sparingly and add vegetables for a lighter meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.24g
MONOUNSATURATED
4.92g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 31.7:1
Above the ideal 4:1 (31.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.